Preparation

Ethiopian cuisine is known for its complex spice profiles, but berbere spice blend—now widely available—delivers that complexity in a single ingredient. This sheet pan method makes the cuisine approachable for any home cook.

Preparation

1. Preheat oven to 425°F (220°C).
2. Spread lentils in the center of a large rimmed baking sheet.
3. Arrange cauliflower, carrots, and onion around the lentils.
4. Drizzle vegetables with 2 tablespoons oil and sprinkle with half the berbere and half the salt. Toss vegetables to coat, keeping them separate from lentils.
5. Add remaining 2 tablespoons oil and remaining berbere to lentils, stirring to coat.
6. Pour broth carefully over lentils only.
7. Cover entire sheet pan tightly with aluminum foil.
8. Roast for 25 minutes, then remove foil and stir lentils. Roast uncovered for another 15-20 minutes until lentils are tender and vegetables are caramelized.
9. Squeeze fresh lemon juice over everything and serve with yogurt if desired.

One Pan, Multiple Textures

The genius of this method is that lentils braise in broth while vegetables roast dry, giving you two different textures from one cooking technique. Red lentils cook faster than other varieties and break down into a creamy consistency, acting almost like a sauce for the roasted vegetables.